This Chicken Paprikash is everything a comfort dish should be: tender chicken bathed in a vibrant, creamy paprika sauce that fills your kitchen with the warmest, most inviting aroma. The first time I tasted real Hungarian paprikash was at a tiny family-run restaurant in Budapest, and I've been chasing that exact flavor ever since. Now I make it at home whenever I need something deeply satisfying, and honestly, it's easier than you'd think.
If you're looking for more quick, comforting dinners, you might also love this Easy Pineapple Pork Chops Recipe or this hearty Loaded Torta Sandwich Recipe that comes together fast on busy nights.
Why You'll Love This Traditional Chicken Paprikash
Here's what makes this homemade chicken paprikash worth making tonight. First, it tastes like you've been cooking all day, but the actual hands-on time is minimal. The flavors are rich and complex without being fussy. Your whole house will smell incredible while it simmers. Plus, it's the kind of meal that brings people together around the table, especially when you serve it over buttery nokedli or spaetzle that soaks up all that gorgeous sour cream paprika sauce. It's comforting, it's traditional, and it genuinely delivers restaurant-quality results at home.
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Chicken Paprikash Ingredients
These simple ingredients come together to create something truly special.
See recipe card below this post for ingredient quantities
Pork lard: Adds authentic Hungarian flavor and richness to the base. Butter works in a pinch, but lard gives the sauce its traditional depth and silky texture.
Chicken pieces: Bone-in, skin-on chicken pieces are traditional and strongly recommended. The bones add incredible flavor to the sauce, and the skin helps keep everything moist during simmering.
Yellow onions: Finely chopped onions form the sweet, savory foundation of the sauce. They cook down until golden and almost melting.
Garlic: Adds a subtle warmth and depth that supports the paprika without overpowering it.
Roma tomatoes: Seeds removed and finely diced, these add a touch of acidity and natural sweetness that balances the richness.
Hungarian bell pepper: Optional but traditional, it adds a mild sweetness and authentic flavor.
Sweet Hungarian paprika: This is the star. Genuine imported Hungarian paprika has a vibrant color and complex, slightly sweet flavor that regular paprika just can't match.
Chicken broth: Quality broth creates the base of your sauce and keeps the chicken moist while it simmers.
Sea salt: Enhances all the other flavors and brings everything into balance.
Black pepper: Freshly ground adds a gentle heat and aromatic quality.
All-purpose flour: Thickens the cream mixture so it blends smoothly into the sauce without lumps.
Sour cream: Full-fat sour cream at room temperature creates that signature tangy, creamy finish. Don't use low-fat, it won't give you the same richness.
Heavy whipping cream: Adds extra silkiness and helps prevent the sour cream from curdling when it hits the hot sauce.
How to Make Authentic Chicken Paprikash
Follow these simple steps for the most flavorful, tender chicken paprikash you've ever made.
Brown the chicken: Heat the lard in your large Dutch oven over medium-high heat and brown the chicken pieces on all sides until golden, about 8 to 10 minutes total. Transfer the chicken to a plate and set aside.
Cook the aromatics: In the same pot with the remaining fat, add the finely chopped onions and cook until golden brown, stirring occasionally, about 6 to 7 minutes. Toss in the garlic and diced tomatoes (plus the bell pepper if you're using it) and cook for another 2 to 3 minutes until softened and fragrant.
Add the paprika: Remove the pot from the heat (this is important so the paprika doesn't scorch and turn bitter). Stir in the paprika, salt, and black pepper, mixing everything together until the onions are coated in that gorgeous red spice.
Simmer the chicken: Return the browned chicken to the pot and place it back over medium heat. Pour in the chicken broth until the chicken is mostly covered. Bring everything to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer gently for about 40 minutes. The chicken should be tender and cooked through. Remove the chicken pieces and transfer them to a plate.
Make the cream mixture: In a small bowl, stir the flour into the sour cream and heavy cream, mixing until you have a smooth, lump-free paste. This step prevents clumping when you add it to the hot sauce.
Thicken the sauce: Pour the cream mixture into the simmering sauce, whisking constantly to prevent any lumps from forming. Let it simmer for 2 to 3 minutes until the sauce thickens beautifully. Taste and adjust with additional salt and pepper if needed.
Finish and serve: Return the chicken to the thickened sauce and simmer briefly just to heat everything through, about 2 minutes. Serve hot over Hungarian nokedli (those little dumplings made with a spätzle scraper) or any pasta you love.
Substitutions and Variations
You can adapt this chicken paprikash recipe to what you have on hand. If you can't find pork lard, butter or even a neutral oil will work, though you'll lose some traditional flavor. Boneless, skinless Chicken Paprikash thighs can replace the bone-in pieces if you prefer easier eating, just reduce the cooking time to about 25 to 30 minutes. For a lighter version, use Greek yogurt mixed with a bit of cream instead of sour cream, though the tanginess will be different. No Hungarian paprika? Spanish smoked paprika gives a different but still delicious flavor profile. You can also make this in a slow cooker by browning everything first, then cooking on low for 4 to 5 hours.
Equipment For Chicken Paprikash
A large Dutch oven or heavy pot is essential here because it distributes heat evenly and prevents scorching. The heavy lid traps moisture so your Chicken Paprikash stays incredibly tender. If you want to make traditional Hungarian nokedli to serve alongside, a spaetzle scraper makes the job easy, though you can also use a colander with large holes or even a cheese grater in a pinch. A good whisk helps you incorporate the cream mixture smoothly without lumps.
Storage and Reheating
This classic Hungarian comfort food actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if the sauce has thickened too much. You can also freeze it for up to 2 months, though the texture of the sauce may change slightly when thawed. Let it thaw in the fridge overnight, then reheat slowly on the stove.
Serving Suggestions
Chicken paprikash with nokedli is the traditional way to serve this, and those little dumplings soak up the sauce like magic. You can also serve it over buttered egg noodles, mashed potatoes, or even rice if that's what you have. A simple cucumber salad with sour cream and dill on the side cuts through the richness beautifully. For a heartier meal, serve it alongside crusty bread for soaking up every last bit of that creamy sauce. If you're feeding a crowd, this Easy Baked Salmon Sushi Cups recipe makes a fun appetizer before the main course.ll to freezing for X days/weeks/months.
Top Tip
Always use quality, genuine imported sweet Hungarian paprika for the best flavor and color. The cheap stuff just doesn't compare. Don't skip browning the Chicken Paprikash; those golden bits add serious flavor to your sauce. When you add the paprika, make sure the pot is off the heat to prevent burning, which makes it taste bitter and ruins the whole dish.
Let your sour cream come to room temperature before mixing it with the flour so it blends smoothly and doesn't curdle. If your sauce seems too thick, thin it with a bit more broth. If it's too thin, let it simmer uncovered for a few more minutes. Bone-in Chicken Paprikash really does make a difference in flavor, so use it if you can.
FAQ
What is the secret to a good Chicken Paprikash?
The secret is using genuine Hungarian paprika (not the generic grocery store kind) and taking your time to brown the chicken and caramelize the onions properly. Don't rush those early steps. Also, bone-in chicken with the skin on creates a much richer, more flavorful sauce than boneless pieces. My grandma always said the bones are where the magic happens.
What is chicken paprikash sauce made of?
The sauce is made from a base of sautéed onions, garlic, tomatoes, and lots of sweet Hungarian paprika, then simmered with chicken broth. At the end, you stir in a mixture of sour cream, heavy cream, and flour to create that signature creamy, tangy finish. It's simple but incredibly flavorful.
What's the secret to a rich paprikash?
Using traditional pork lard instead of butter or oil adds authentic richness and depth. Also, simmering the chicken on the bone for the full time allows all those flavors to develop and the sauce to become deeply savory. Don't skimp on the paprika either; it should be bold and vibrant. A little patience goes a long way here.
What kind of chicken is best for paprikash?
Bone-in, skin-on chicken pieces like thighs and drumsticks are traditional and give you the best flavor. The bones create a richer sauce, and the skin helps keep the meat moist during the long simmer. If you need convenience, boneless thighs work too, just reduce your cooking time so they don't dry out.
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Pairing
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Chicken Paprikash
Ingredients
- 3 tablespoons pork lard traditional fat for authentic flavor and richness
- 4 pounds bone-in chicken pieces with skin mixed cuts preferred for depth of flavor
- 3 medium yellow onions very finely minced to melt into the sauce
- 3 cloves garlic finely chopped for aroma without sharpness
- 3 Roma tomatoes seeded and minced to avoid excess liquid
- 1 Hungarian bell pepper finely diced, optional but traditional
- 5 tablespoons sweet Hungarian paprika high-quality and fresh for color and sweetness
- 2 ¾ cups chicken broth rich, low-sodium preferred
- 2 teaspoons sea salt fine-grain for even seasoning
- ¾ teaspoon black pepper freshly ground for warmth
- 4 tablespoons all-purpose flour used to thicken the sauce
- 1 cup full-fat sour cream room temperature to prevent curdling
- ⅓ cup heavy cream adds silkiness to the finished sauce
Instructions
- Warm the lard in a large Dutch oven over medium heat, then brown the chicken pieces thoroughly on all sides before transferring them to a plate.
- Add the chopped onions to the remaining fat and cook until deeply golden, then stir in the garlic, tomatoes, and bell pepper if using, cooking briefly until fragrant.
- Remove the pot from the heat and immediately stir in the paprika, salt, and black pepper to prevent scorching.
- Place the chicken back into the pot, return it to the heat, and pour in the chicken broth so the pieces are mostly submerged, then bring to a boil.
- Cover the pot, reduce to a gentle simmer, and cook until the chicken is tender, then transfer the chicken to a plate.
- In a bowl, whisk the flour into the sour cream and heavy cream until smooth, then gradually stir this mixture into the sauce, simmering until thickened.
- Season the sauce to taste, return the chicken to the pot, and simmer briefly until everything is heated through.
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